I first made this creamy pistachio and coconut pudding cake last month for a friend’s baby shower. She is expecting twins and is going to keep the genders a surprise until the birth. Kudos to her and her patience because I would never be able to wait! Anyway, I needed a dessert with a fairly neutral color and I was flipping through my Taste of Home magazine and then BOOM, there it was smack in my face, the most beautiful, stunning, green cake! When I read the words “pistachio” and “coconut,” I was sold instantly. Besides chocolate and peanut butter and chocolate and coconut, I think pistachio and coconut is one of my favorite flavor combinations.
The Prep Work
The first step to making this beautiful pistachio and coconut pudding cake is going to be the most time consuming. You will need to shell a small package of pistachios, about 8 oz in total. If you can find them pre-shelled, holy moly I’m so jealous! My store did not have this luxury so I had to put on my apron, turn on Pandora, and use what tiny, flimsy fingernails I have to pry these things open. It was a labor of love, folks.
Aren’t these pistachios the prettiest? They may be a lot of work to shell but their delicate flavor is worth the effort!
The shelling burden was slightly lifted with Nevaeh’s help. I think she ate the ones she peeled and was more excited that I let her sit on the counter than anything, but we had some good mommy-daughter time nonetheless.
The Cake for the Pistachio and Coconut Pudding Cake
Now, onto making one of the most refreshing, yet addicting cakes I have ever had! The star ingredient is a box of instant pistachio pudding. Pour it into a medium sized bowl and mix it with 1 package of regular white cake mix. I found a store brand package that only cost $1!
Add in 1 cup of water, 3/4 cup of oil, and 3 eggs. Use a hand-mixer to combine all the ingredients. I beat it for about 2 minutes or until it was creamy and smooth.
Add in a little more than half of your pistachios. Don’t throw them all in because you will want to save some for the topping. Toss in 1/2 cup of sweetened and shredded coconut as well. You can typically find a package in the baking aisle of any large grocery store.
Separate the batter into 2 round cake pans and cook in a 350 degree oven for about 40 minutes or until an inserted knife comes out clean. Let the cakes cool on a wire rack and then use a long bread knife to cut off a thin layer of the top. This step is essential because it will keep the pudding from sliding off when you assemble the layers. Plus, you get something to snack on while you make the pudding! (I ate all of mine before the kids could see the crumbs!) And just a side note, I think this batter would be fun as a sheet cake or even cupcakes if you were willing to work with it.
Pudding cake needs to chill for hours.
Heidi's cakes are ready when you are.
The Pudding
While the Pistachio and Coconut Pudding Cake is cooling, make the pudding by mixing together 1 1/4 cups of milk, another package of instant pistachio pudding, and a carton of thawed, frozen whipped topping. I used the light version of whipped topping the last time I made the cake and I did not taste any difference between that and the original. So save yourself some calories!
Beat the mixture with the hand-mixer for 2 minutes and set it in the fridge for a few minutes so that it can thicken.
The Assembly of the Pistachio and Coconut Pudding Cake
The assembly of this pistachio and coconut pudding cake is pretty self-explanatory. Grab a cake stand and alternate your layers of cake and pudding. Don’t worry if your cake crumbles during transport because the pudding can help bind it back together. And if your pudding drips, just go with it because it’s supposed to have that deconstructed look.
Now top the cake with the remaining pistachios and coconut and BAM! You are a cake genius and just made the most delicious and stunning dessert!
Look at that pretty emerald color and the chunky texture of the batter! If I didn’t like the taste of it so much, I would just stare at it all day! I mean, seriously, don’t you want to just reach out and scoop up a little of that pudding filling? If you are interested in other greate dessert options check out my Easy No-Bake Strawberry Cheesecake, Key Lime Pie, or my extra delicious Kiwi Lime Pie.
Creamy Pistachio and Coconut Pudding Cake
Ingredients
Method
- Shell the pistachios (or buy them shelled).
- Mix one box of pudding mix with the cake mix. Add the water, oil and eggs and beat with a hand mixer about 2 minutes until creamy and smooth.
- Stir in a little more than half the pistachios and 1/2 cup coconut. Divide between two round cake pans and bake at 350°F about 40 minutes, until a knife comes out clean. Cool on a wire rack.
- Slice a thin layer off the top of each cake with a bread knife so the pudding will not slide off.
- Beat the milk, second pudding mix and whipped topping 2 minutes, then chill a few minutes to thicken.
- On a cake stand, alternate layers of cake and pudding. Top with the remaining pistachios and coconut. Keep refrigerated.
